Caution: Caveman Cooking

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Posts Tagged ‘garlic’

Cavey’s Chicken Ziti

Posted by Caveman Cooking on October 19, 2017

Cavey's Chicken Ziti
Been so long sice I answered the bell for a new recipe, I’m feeling a lot like Ferris Bueller … “Caveman? Caveman? Caveman?”. But, I am coming out of my self-imposed hiatus with a true winner – my baked chicken ziti. Super easy to make; incredibly delicious; freezable for future meals; and, with Fall setting in, it is a meal that will stick to any Neanderthal’s ribs. What else could you want? For those that replied, “You to make it for me.”, dinner is at 6:30pm. 😉

INGREDIENTS

6 Cups Cavey’s Italian Sauce
1 Pound Ziti
2 Boneless Chicken Breasts
6-7 Slices Provolone Cheese
2 Cups Shredded Mozzarella Cheese
1.5 TBS Shredded Parmesan Cheese
1.5 TBS Dried Italian Herbs
1 TBS Minced Garlic
1 TBS Olive Oil
Salt & Pepper to taste

RECIPE

Prepare 6 ups worth of Cavey’s Italian Sauce and set aside. Shred mozzarella cheese and set aside.
Cavey's Italian Sauce and Shredded Mozzarella

Cook the Ziti according to directions on package. Be sure to cook it “a la denté” … slightly underdone, as it will continue to cooking when we get to the baking stage. Drain well.
NOTE: If you can’t find Ziti, Penné, Rigatoni, or other short pasta tubes will work just fine.
Boiling Pasta

Return Ziti to pot, add 1/4 to 1/2 of a cup of the Italian sauce, and gently stir in evenly. Set aside.
Pasta with Cavey's Italian Sauce

Cut chicken into large bite-sized pieces. In a large skillet, warm olive oil, quickly sauté garlic, add chicken, Italian herbs, and salt and pepper to taste. Cook until almost done.
NOTE: Don’t overcook or it will get dry during baking.
Sautéed Sliced Chicken

Add 1/4 to 1/2 of a cup of the Italian sauce and continue to sauté for another minute. Then, remove from heat and set aside.
HINT: Once you have your sauce simmering, most of the remaining steps above can be done simultaneously. It’s a real time saver!
Sautéd Chicken in Italian Sauce

Take a large, deep baking dish butter it well. Place a layer of half the pasta evenly into the dish. Evenly distribute half the cooked chicken and cover with half the remaining sauce. Completely cover with slices of Provolone cheese.
First Set of Layers for Baked Ziti

Now, evenly distribute the remainder of the pasta, chicken and sauce (in that order). Cover with Mozzarella and Parmesan cheeses.
Second Layers for Baked Ziti

Preheat oven to 350°, cover baking dish, and place into oven for 20 minutes. Then, uncover baking dish and place back into the oven for another 10 minutes.
Cooking Baked Ziti

Remove from oven when cheese begins to bubble and the edges are golden brown. Let stand for 5-10 minutes (Yes, I realize it’s difficult to not just dig in. But, you need to let it set up).
Cavey's Baked Chicken Ziti

Spoon into plates and serve with garlic bread and a salad. YUMMMMMMMMM!
Cavey's Baked Chicken Ziti

HINT: For a vegetarian version, just remove the chicken from the equation, or add Gardein meatless chicken strips, instead.
HINT #2: This is a great dish to make ahead of time. You can either refrigerate it unbaked for up to 3 days, or freeze unbaked for up to 3 months. Just be sure to cover it well.

Prep Time = 45 minutes
Cooking Time = 30 minutes
Serves 6-8

©2017 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Let’s Talk Turkey … And More!

Posted by Caveman Cooking on November 19, 2015

Without a doubt, the Thanksgiving feast is the all-time favorite meal in the Cavehold. The combination of good times with family and friends; the enticing colors, aromas, and flavors of the Fall season; and to be able to celebrate all that we are thankful for all makes for a memorable and savory Holiday. With that in mind, we are going to share most of the recipes and tips that help to make our Turkey Day such a favorite for us and our guests.

First, unless you will be cooking a fresh bird or some other type of main course, you need to consider when to start defrosting your turkey. Click here to discover how to safely and effectively thaw the centerpiece of your Thanksgiving dinner. We describe both the Refrigerator Method (preferred) and the Cold Water Method (acceptable). Once you have your bird returned from it’s frozen state, you’ll want to check out our famous T-day Turkey Brine to ensure your fowl is juicy, tender, and full of flavor. It’s so good, I’ve been threatened with great bodily harm if I ever change the recipe.

Cave’s Cranberry SauceYou can’t have a Holiday Turkey without some tangy-sweet cranberry sauce. Unfortunately, far too many modern homo-sapiens are good with the canned variety of the berry relish. We strongly advise you to adopt the Neanderthal way of thinking and give our Cave’s Cranberry Sauce a go. It only takes an extra 20 minutes in your meal’s preparation, and you will end up with a C-sauce that will forever have you shunning the pre-made type in the future. Plus, it’s easy … just the recipe on the package with some molasses and either wine, port, cognac or brandy added. Best of all, you can make it a day or two ahead of time and refrigerate it until chow time – which actually also helps it to set up better, both, flavor and consistency wise. The only problem with early prep is keeping everyone away from it until the big meal … the Cavewoman is our biggest offender on that!

Garlic Mashed TatersAnother essential feature of the T-Day meal, that can also be prepped ahead of time (something we recommend doing whenever possible for this labor intensive repast), is the all important gravy. Our Cavey Gravy is readily prepared the day before the big meal. Then, all you need to do on Thanksgiving is add some turkey drippings and reheat. Best of all it is a flavor filled moisture making sauce that goes good on the bird, mashed potatoes, stuffing … you name it!

Unfortunately, we have yet to post our delicious Focaccia Bread Stuffing recipe. But, we promise to take pictures next week and post the recipe before Christmas. Though, another side dish considered a staple on the Thanksgiving plate is the mashed potato. We have long used our scrumptious Garlic Mashed Taters for this crucial purpose. They are loaded with flavor, easy to make, and are sure to be a hit with your Turkey Day crowd. BTW, you can also see our video version of this recipe … it’s a hoot!

Cavemom’s Orange Yam TurkeysAnother fun and flavorsome player in our Turkey Day lineup are Cavemom’s Orange Yam Turkeys. These unique, colorful, and tasty yam birds have become a real favorite of the Cavekids … not just to eat, but to make as well. They really look forward to working in the kitchen on these with their Cavenana. Put one of these on your guest’s plate, and we guarantee they will be ooing and cooing about how cute they are. That is, until they taste it and start oohing and awing about how delicious they are! Yams, orange, pineapple, nuts, marshmallows, butter … what could be bad about that, right?!?! Plus, they are real hit with the vegetarians in your life.

Super Spinach SouffléThis next dish has become a regular for just about all of our Holiday meals, no matter what time of year we are celebrating. The Cavewoman’s Super Spinach Soufflé is a warm, zesty, delicious dish that you probably won’t have any leftovers on, since everyone always wants seconds, and even thirds, on. While it is plainly obvious that this is not a healthy dish, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Of course, every T-Day in the Cavehold is filled with football, family and friends. Which means we are together for an extened period of time. So, we always have plenty of apps, from shrimp cocktail with Cave’s Quick Cocktail Sauce to our scrumptious Baked Brie with Peach Sauce. Pumpkin Whoopie PiesPost-dinner, we somehow always have room for the Cavewoman’s apple pie and pumpkin pie. But, one of her biggest winners in the dessert selection are her incredible Pumpkin Whoopie Pies … a unique and welcome change to the usual T-day sweet treats. Give these a try and we promise you will be smiling with delight as they melt in your mouth.

We hope that the above recipes help inspire you to create a fantastic feast for your Holiday crowd. Whether you employ these or concoctions of your own, we wish that your Thanksgiving is filled with the warmth of family and friends; the flavors and aromas of the occasion; and, most importantly, the spirit and essence of the season. In other words, Happy Thanksgiving!

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Cavey’s Spicy Dill Pickles

Posted by Caveman Cooking on May 7, 2014

Cavey's Spicy Dill Pickles
Everybody in the Cavehold loves a good pickle. Problem is, most store bought jarred pickles aren’t that good, and making trips to the local deli several times a week can get a bit cost prohibitive. So, we went to work and came up with this easy recipe that many are describing as the best pickle they’ve ever eaten. Give ’em a try, and let us know your thoughts.

INGREDIENTS

4 Large Cucumbers
4 Serrano or Jalapeño Peppers
4 Garlic Cloves
1 Ounce Fresh Dill
4 Cups White Vinegar
4 Cups Water
2 Tbsp. Pickling Spice
1/4 Cup Pickling or Kosher Salt
4 24-Ounce Canning Jars

Optional:
1/4 White or Sweet Onion – Sliced
1/2 Red Bell Pepper – Sliced
1 Large Carrot – Sliced

RECIPE

First, sterilize your canning jars and lids. A run through the dishwasher, with the “Hot Water Heat” and “Hot Air Drying” settings turned on, will do the trick.
HINT: You can use traditional canning jars and lids. Or, as we do in the Cavehold, save the jars and lids from store bought pickles, olives, relish, etc.
Place vinegar, water, salt, and pickling spice into a medium-large pot and bring to a soft boil for 10-15 minutes.
Boiling water, vinegar, and spices

While liquid is heating, rinse cucumbers well in cold water and slice each cucumber in half, crosswise. Then, again in half, lengthwise. From each remaining section, slice into three equal sized spears, lengthwise. You should get 12 spears per cucumber.
Slicing cucumbers

Slice hot peppers and garlic cloves in half. Cut any of the optional vegetables into 2 inch slices.
NOTE: While the “optional” ingredients aren’t required, the more you put in the more the flavor complexity of the pickles increases.
HINT: If you don’t want your pickles to have an edge, don’t add the Serrano or Jalapeño peppers. Though, you really should try them in at least one jar … they don’t add that much heat, but do add a ton of flavor.
Slicing peppers and garlic

Now, place 1/4 of the fresh dill into each jar. Follow that with 12 cucumber spears, 2 slices of the hot peppers, 2 slices of the garlic, and a 1/4 of the optional ingredients into each jar.
Stuffing the jars

Once the brining liquid has fully cooked, place a jar into the sink. Using an oven mitt, remove the boiling liquid from the flame, and completely fill the jar with the liquid, being sure that 1/4 of the pickling spices also make it in.
Pouring brine into jar

Return the pot to the flame and, with oven mitts on, carefully place the lid on the jar and tighten firmly as possible. Repeat this process with each jar, being sure to return the pot to the fire (mmmmmmmmm …. fire gooooood!) between each pour. Place finished jars onto the counter and allow to cool for 15-20 minutes.
Finished jars of pickles

Once cooled to the touch, place the jars into the refrigerator and forget about them for two weeks. It will be tempting to pop open a jar and give ’em a go once they’ve chilled. But, they need the time to “pickle”, of course! They’ll last up to 4 months in the fridge. DO NOT store them in the pantry …. you gotta keep ’em cold. Enjoy!
HINT: The other veggies (except for the dill) are now pickled, and delicious, as well. Yes, even the garlic!
Cavey's Spicy Dill Pickles

Prep Time = 40 minutes
Curing Time = 2 Weeks
Makes 4 Jars

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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C3TV: Garlic Mashed Taters

Posted by Caveman Cooking on December 27, 2013


On this episode, we’ve got a simple but scrumptious side dish that goes equally well with an everyday meal as it does with a Holiday feast. Our famous Garlic Mashed Taters! A simple, yet yummy mashed potato recipe that’s sure to get your taste buds dancing and your guests singing your culinary praises.

Episode 202

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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C3TV: Super Stuffed Chicken Breasts

Posted by Caveman Cooking on December 20, 2013


This dish is so simple to make, yet it will make you look like you’re a graduate of Le Cordon Bleu! In fact it is so quick and easy, you can make a mid-week meal feel as if it was a special occasion!! This recipe is bursting with flavor, and sure to become one of your clan’s favorites. You can also give it a whirl with some thick-cut Boneless Pork Loin in place of the chicken, if you’d prefer.

Episode 201

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Super Stuffed Chicken Breasts

Posted by Caveman Cooking on December 15, 2013

C3TV - Watch This RecipeSuper Stuffed Chicken Breasts
I can’t believe that I haven’t posted this recipe yet! We have been enjoying it for several years around the Cavehold. Plus, it is about to make an appearance on a new episode of C3TV. So, I figured I’d better get it up on here, PRONTO! Enjoy!!

INGREDIENTS

4 Skinless, Boneless Chicken Breasts
8 Fresh Basil Leaves
4 Slices Semi-Soft Cheese
4 Heaping Teaspoons Pine Nuts
3 Garlic Cloves – Minced
Salt & Pepper to taste

RECIPE

Rinse basil leaves, and pat dry. Toast pine nuts until lightly golden (add a pinch of salt, if desired).
Rinsed Basil and Toasted Pine Nuts

Mince garlic, and slice cheese.
NOTE: While just about any semi-soft cheese will work well, smoked Gouda is a very good choice for this dish. If you want to take it up several rungs on the evolution scale, try some aged Cougar Gold White Cheddar from the Washington State University Creamery.
Minced Garlic and Sliced Cheese

With a sharp knife, cut a pocket into the chicken breasts … taking care not to slice all the way through. Stuff each breast with one slice of cheese, two basil leaves, 1/2 teaspoon of garlic, and a teaspoon of pine nuts. Then, with a turkey lacer, seal up the hole (sometimes, it takes two lacers).
HINT: You can substitute the chicken for some thick-cut boneless Pork Loin. That’s all about the YUM!
Slicing Pocket, Stuffing Breast, and Sealing Hole.

Place finished breasts onto a greased cookie sheet and sprinkle with salt and pepper, to taste. Place into a 400° preheated oven for 35-40 minutes.
Salt and Pepper To Taste

When finished, remove from oven and, with a couple of forks, remove turkey lacers.
Finished Stuffed Chicken Breasts

That’s all folks! Serve them alongside some rice pilaf or Garlic Mashed Taters and some Sautéed Veggies and you’ll be eating like a King … while only putting in the effort of a Neanderthal!!
Super Stuffed Chicken Breasts

Prep Time = 20 minutes
Cook Time = 40 minutes
Serves 4

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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A Neanderthal Thanksgiving

Posted by Caveman Cooking on November 27, 2013

T-Day Turkey BrineWell, the big day isn’t until tomorrow, but the cooking almost certainly starts in earnest today. So, if you are looking for a few last minute Turkey Day ideas, I thought I’d share the annual standards we employ in the Cavehold.

I just posted my famous Cavey Gravy recipe the other day. But, you’ll need to put that gravy on something (though, some have considered just grabbing the gravy boat and a straw! 😉 ). Of course, the main event (ie. turkey) is a prime candidate to be smothered in that savory sauce, which calls for a start 24 hours before you pop it into the oven. That’s because we always use our T-day Turkey Brine to ensure a moist, flavorful bird. White wine, grapes, garlic, and rosemary are the mainstays of this magnificent marinade.

Garlic Mashed TatersOne thing that most Thanksgiving gobblers agree on: mashed potatoes are a must! Plus, they are another traditional landing pad for the gravy. But, if you are going to cook like a Caveman, you are going to have to bump it up a notch or two. We accomplish that with our tasty Garlic Mashed Taters. Milk, sour cream, and cream cheese are all combined into this recipe to create a creamy, delectable side dish … which does make it the “Angioplasty Special”. Though, if you are only cranking these spuds out once or twice a year, your cardiologist shouldn’t mind too much. I can attest that your taste buds won’t complain one bit!

Every meal calls for a vegetable. But, even the most anti-veggie attendee can’t turn their nose up on the Cavewoman’s incredible Super Spinach Soufflé. With eggs, two kinds of cheeses, milk, and butter it is plainlySuper Spinach Soufflé obvious that this is not a healthy dish, either. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference! I guarantee if you try this one at your T-Day feast once, it will become a regular participant in your family’s faire for years to come.
HINT: I highly recommend that you get some Cougar Gold from the WSU Creamery for this recipe. It adds the perfect flavor that just pushes the entire dish over the top.

Holiday cooking has always been where my Mom shines brightest in the kitchen. Her creative mind is always at work … but, none more so than when she puts her signature touch on a recipe. This is plainly evident with her Cavemom’s Orange Yam TurkeysCavemom’s Orange Yam Turkeys – an ingenious spin on the traditional Thanksgiving yams. This unique, colorful, and tasty dish has become a real favorite of the Cavekids … not just to eat, but to make as well. They really look forward to working in the kitchen on these with their Cavenana, and this year is no different! They’ve already been asking us if their grandmother was “bringing all the stuff to make Yam Turkeys”. Put one of these on your guest’s plate, and I guarantee they will be ooing and cooing about how cute they are. That is, until they taste it and start oohing and awing about how delicious they are! Yams, orange, pineapple, nuts, marshmallows, butter … I mean, what could be bad about that, right?!?!

Cave’s Cranberry SauceYou can’t call it a Thanksgiving meal without cranberry sauce. However, far too many call it “good” with a canned variety of the tangy berry relish. If you are in that crowd, I strongly advise you step out of your canned comfort zone and give my Cave’s Cranberry Sauce a go. It will only take an extra 20 minutes in your meal’s preparation, and you will end up with a C-sauce that will forever have you shunning the pre-made type in the future. Plus, it’s easy … just the recipe on the package with some molasses and either wine, port, cognac or brandy added. Best of all, you can make it a day or two ahead of time and refrigerate it until chow time – which actually also helps it to set up better, both flavor and consistency wise. The only problem with that is keeping everyone away from it until the big meal … the Cavewoman is our biggest offender on that!

Most of all, we wish you the sweetest of Thanksgiving Holidays, filled with laughter, love, and memories to last a lifetime!

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. These recipes originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. These recipes may be shared and reprinted as long as this entire copyright message accompanies them.

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Cavey Gravy

Posted by Caveman Cooking on November 24, 2013

Cavey Gravy
Okay … beat me, whip me, make me write bad checks! It’s been so long since my last recipe here that I’m sure entire species have had the opportunity to evolve. I promise to have more coming in the near future. No … REALLY! 😉 For now, I’m back just in time to share my famous gravy recipe – a must for any Turkey-Day table. Best thing is that you can make this base ahead of time and then just reheat and add some turkey drippings on the big day.

INGREDIENTS

1 Turkey Neck and Giblets
4 Cups Vegetable Broth
2 Carrots Sticks – Peeled and Quartered
2 Celery Stalks – Quartered
3 Garlic Cloves – Sliced
1/2 Sweet Onion – Rough Chopped
1/2 Cup Mushrooms – Sliced
1 Tbsp Olive Oil
Salt & Pepper to taste

RECIPE

In large saucepan, heat oil and garlic slices. Then, add turkey neck, giblets, salt, and pepper.
Turkey Neck, Giblets, Garlic, Salt & Pepper

Brown neck and giblets. When you flip them to brown the other side, add carrots, celery, onion, and mushrooms.
Turkey Neck, Giblets, Garlic, Carrots, Celery, Mushrooms

When neck and giblets are fully browned, and onions begin to get translucent, add stock. Bring to a gentle boil, then simmer for 90 minutes covered.
Simmering

When done, strain broth into suitable container and set aside. Also reserve 1/3 of each type of veggie. Remove neck and shred as much meat as possible off of it with two forks. Chop up liver into small pieces. Discard gizzard, heart, and remainder of neck.
Cooked Turkey Neck and Giblets

Place reserved veggies, neck and liver meat, and reserved broth into blender or processor on “high” until ingredients are completely liquified.
All Ingredients In Blender

This is your gravy base. It should have the color of dull mustard and should have the consistency of a milkshake. Place into an airtight container and refrigerate until needed.
Gravy Base

When you are ready to make your gravy, remove the base from the fridge about 20 minutes prior. Return to large saucepan, cover and heat over a low flame. Take drippings from turkey roasting pan (after having skimmed off the fat) and stir into base. BOOM … you have gravy!
Thanksgiving Plate

Pour liberally over turkey, stuffing, mashed potatoes, and anything else you desire (careful, though … it’s hot 😉 ). Most importantly, have a great Holiday with friends and family, being sure to give thanks for moments like these.
Happy Thanksgiving!

Prep Time = 20 minutes
Cook Time = 105 minutes
Serves 12-16

©2013 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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C3TV: Caramelized Pear Salad

Posted by Caveman Cooking on December 30, 2011



If I could choose to have only one salad for the rest of my life, this would be it! It’s a flavor explosion that goes well along side any number of dishes. This salad actually incorporates three different recipes, so it’s a bit more labor intensive than most of the concoctions you find here. But, man, is it worth it! Try it and you’ll be hooked, too!!

Episode 102

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Super Spinach Soufflé

Posted by Caveman Cooking on December 22, 2011

Super Spinach Soufflé
While you wait for the next episode of C3TV (which is coming next week) we thought we would tempt your taste buds with this delicious dish that works great with any meal, but is especially suited for your Holiday fare. This is also a recipe that we have gotten many requests for since this site came to be. So, before we need to make any more excuses why it hasn’t appeared here yet, please read on … 😉

INGREDIENTS

2 10 Ounce Packages Frozen Chopped Spinach – Defrosted and Drained
2 Cups Cougar Gold Cheese (or another aged white cheddar cheese) – Shredded
2 Cups Medium Cheddar Cheese – Shredded
2 Cups Milk
1 Cup Sour Cream
4 Large Eggs – Beaten Well
6 Tablespoons Butter
1 Tablespoon Garlic – Chopped
1/2 Teaspoon Garlic Salt
1/4 Cup Flour
Salt & Pepper to taste

RECIPE

Defrost and drain spinach.
NOTE #1: You might be tempted to use fresh spinach in this recipe, but we have found that the frozen variety works MUCH better.
Frozen Chopped Spinach

Shred both the Cougar Gold (which you might just have to crumble instead) and the cheddar cheese.
NOTE #2: While you can use another type of aged white cheddar cheese, we highly recommend using Cougar Gold for this dish. It’s unique flavor adds the right amount of zing to the taste of this soufflé. Plus, you can use whatever you have leftover for Stuffed Pork Loin, fondue, cheese puffs, or just served with crackers and grapes … Mmmmm MMMMMMM!
Also, you might want to shred some extra cheese if your brood is anything like the ingredient-stealing, cheese-munching Caveclan.
Shredded Cheese

Place spinach, shredded cheeses, and sour cream into a large mixing bowl and set aside.
Spinach, Shredded Cheeses, Sour Cream

In a medium sized sauce pan over a medium-low flame, melt the butter then whisk in the flour. Yes, this is a “roux”.
Making Roux

Now, slowly whisk in the milk. When the sauce becomes evenly smooth and creamy, whisk in the garlic.
The Sauce

Add the sauce to the large mixing bowl with the other ingredients and mix everything together well.
Mixing Ingredients Together

Stir the eggs into the mixture (It is at this point that we would suggest you stop your “taste-testing” of the raw but delicious mixture). Salt and pepper to taste.
HINT: It’s best to have your own beautiful and talented Cavewoman to put this dish together. Besides, it’s her recipe, so I had to give her some props! 😉
The Cavewoman

Place the entire mixture into a large, well buttered, baking dish. Place it, uncovered, into an oven preheated to 400° for about 45 minutes … until the top is slightly caramelized and the soufflé hardly moves when the baking dish is jiggled. As actual oven temperatures my vary, so will cooking times … just make sure it is cooked all the way through!
Mixture In Baking Dish

When done, let the soufflé set up for 10 minutes before serving. Eat your heart out, Popeye!
Super Spinach Soufflé

NOTE #2: It is plainly obvious that this is not a healthy dish. So, we try to cut out some of the fat by using non-fat milk and light sour cream. It works great, and there is plenty of other fat in there to more than make up the difference!

Prep Time = 30 minutes
Cook Time = 45 minutes
Serves 8-12

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Christmas, Hanukkah, Holidays, Side Dishes, Thanksgiving, Vegetables, Vegetarian | Tagged: , , , , , , , , , | 6 Comments »